How to make Suzhou-style curry mooncakes

You take us to a restaurant to eat, and we almost drool when we see the delicious food on the table. We can also try to make these delicious dishes ourselves. The editor will now introduce to you Suzhou-style curry mooncakes. After watching it, go to the kitchen and make it yourself.

1. How to make mung bean paste filling: Peel the dried mung bean kernels, clean them, soak them in water for 4-5 hours, then rinse them several times and drain the water.

2.1212121Take out and blend into a paste using a food processor while hot.

3.2121212 Add water to the container that covers the softened mung bean kernels by about 2 cm. Steam over high heat until it becomes powdery by hand.

4.1 Put the mung bean paste into the pot and add fine sugar and lard.

5.2 After sieving, it becomes mung bean paste.

6. Stir-fry over medium heat.

7. Turn off the heat when the food is no longer sticky.

8.1 White bean paste filling: Wash and clean the white kidney beans, soak them in water overnight, peel off the skins one by one after they are well soaked, add water to a pot and bring to a boil over high heat, then turn to medium heat and cook until the bean kernels can be easily rubbed into powder by hand, then turn off the heat, remove the bean kernels and wash them three times with cold water.

9.2 Add sesame oil and stir evenly.

10. Put it into a cotton bag and squeeze it into a paste. After sifting, it becomes white bean paste.

11. Put the white bean paste dough into the wok and add fine sugar.

12. Stir-fry over high heat until the sugar is completely dissolved and the filling no longer sticks to the pan.

13. How to make fried red onions: Wash and cut the purple onions into small cubes, put them into a wok, add appropriate amount of lard and stir-fry over low heat. (Stir constantly during frying to prevent sticking to the pan)

14.12 Stir-fry until purple-red. (It takes about 15 minutes)

15.21 How to make garlic crisps: Peel the garlic and cut it into small cubes. Put it into a wok, add appropriate amount of lard and stir-fry over low heat. (Stir constantly during frying to prevent sticking to the pan)

16. Stir-fry until the garlic turns darker in color. (It takes about 10 minutes)

17. Curry filling: Put white bean paste and mung bean paste into a wok and stir-fry evenly over medium heat.

18.12 Reduce the heat to low, add pepper powder and oil curry paste, stir-fry evenly.

19.21 Add lard and stir-fry evenly.

20. Add salt, stir fry evenly and turn off the heat.

21. After it has cooled down, add the fried shallots and garlic and mix well.

22. Prepared curry filling.

23. How to make water skin dough: Put all-purpose flour, lard, powdered sugar and salt into a container, add water in batches, and knead into a soft water skin dough.

24. Cover with plastic wrap and let rest for 15 minutes.

25. How to make the oil dough: Quickly mix the low-gluten flour and lard and stir well to form a crispy dough.

26. Cover with plastic wrap and let rest for 10 minutes.

27. The process of relaxing the dough by rolling it twice: flatten the water dough with your hands, and place an oil dough in the center of the water dough.

28. Then press the oil dough with your thumb and use the base of your thumb to push the water dough upwards.

29.Pinch the opening tightly. (The water dough must completely wrap the oil dough, otherwise the layers of the finished product will not be obvious.)

30. Flatten the wrapped water-oil dough and quickly roll it into a long oval shape.

31. Roll from the outside to the inside into a long tube shape.

32. Cover with plastic wrap and let rest for 15 minutes. (First roll loosens)

33. Place the relaxed dough from the first rolling vertically with the closed end facing upwards, press it slightly with your palm and roll it flat again.

34. Roll from the outside to the inside.

35. Roll into a long tube.

36. Cover with plastic wrap and continue to relax for 10 minutes. (Second roll loosens)

37. Suzhou Curry Mooncake Recipe: Division: (a) Water Dough: Take the relaxed water dough and divide it into 16 portions of 20g each. Roll into balls and set aside. (b) Oil dough: Take the relaxed oil dough and divide it into 16 portions of 15 grams each. Roll them into balls and set aside. (c) Filling: Divide the filling into 16 portions, 35 g each, roll into balls and set aside.

38. Place the dough that has been rolled and relaxed twice (link to the process of rolling and relaxing the dough twice) horizontally with the closed side facing up, press down towards the center with your fingers, and then pinch the dough on both sides with two fingers. Use your palm to flatten the dough, and roll it into a round dough skin that is slightly thicker in the middle and thinner around the edges. Place the divided fillings in the center of the rolled round dough skin.

39. Press the filling with your thumb and use the base of your thumb to push the dough upwards and pinch the opening to close it.

40. With the seam facing downwards, flatten the wrapped Suzhou-style curry mooncake dough with your hands.

41. Place it on a baking tray, add a little edible red pigment and a few drops of water, mix well, and stamp a red seal in the center of the crust with a stamp.

42. Put it in a preheated oven at 180 degrees and bake for about 20 minutes until the crust is slightly colored.

Many of my friends think that cooking is troublesome and are unwilling to do it. There are also many dishes that are relatively simple. Today I will introduce to you Suzhou-style curry mooncakes which are more suitable for lazy people. You may as well give it a try.